Mini Cinnamon Sugar Churro Bowls

Steps

• 1

  Preheat oven to 400°F. Line a baking pan with parchment paper and stir together the sugar and cinnamon. Brush the inside of each tortilla boat with butter and sprinkle on cinnamon sugar, dumping out excess. Brush butter around the outside of each tortilla boat and sprinkle with remaining cinnamon sugar. Set on parchment paper-lined baking sheet. Bake for 8-12 minutes until golden brown and crispy. Remove and allow to cool completely. Fill with mousse and garnish as desired (options below).

  
• 2

  MEXICAN HOT CHOCOLATE MOUSSE: Chop the two discs of Mexican Hot Chocolate into small pieces. Combine with 1/2 cup heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds on high, then remove and stir. Heat for an additional 30 seconds and let bowl sit in the microwave for 2 minutes. Remove and stir until melted and well blended. If needed, continue heating in 10 second increments, stirring after each, until melted and smooth. Allow to cool for 15 minutes. Whisk remaining 1 1/2 cups heavy whipping cream to stiff peaks and fold into the cooled chocolate mixture until light and fluffy. Spoon into churro bowls and garnish with additional whipped cream and chocolate shavings.

  
• 3

  CHEESECAKE MOUSSE: Use an electric mixer to beat cream cheese and sugar on medium speed until light and fluffy. Beat in the whipped topping until well incorporated. Fill churro bowls and garnish with cinnamon sugar.

  
• 4

  DULCE DE LECHE MOUSSE: Beat together the dulce de leche, pudding and whipped topping until light and fluffy. Fill churro bowls with mousse and top with whipped cream and a drizzle of caramel or dulce de leche sauce.